Basil-Infused Lemonade
>> Monday, May 25, 2015
This weekend starts all our summer traditions of sorts. The carousels and pools open up for the season. Our backyard is usually primed and ready for outdoor enjoyment (we’re even thinking of creating a DIY home theater out there this year using a white tarp!). And I start making lemonade on the regular.
But not just any lemonade! I love using basil from the garden to infuse the drink with extra flavor. So, if you’re looking for a last-minute beverage to serve at your cookout today, try this classic lemonade recipe with a twist!
BASIL-INFUSED LEMONADE
What you’ll need . . .
- 1 cup freshly squeezed lemon juice*
- 1/2 cup Sugar in the Raw
- 1/2 cup water
- Handful fresh basil leaves
- 3 cups water
* You can also use other citrus fruits if you don’t have enough lemons. My tip is to have at least half of the juice from lemons, though. This batch was half lemons, half some limes and oranges.
Method . . .
- Squeeze your lemons to get your juice (I just use this old school juicer), then pour into a pitcher with the 3 cups of water. Set aside.
- In a small saucepan, combine the sugar and half cup of water. Toss in your washed basil leaves, then bring to a simmer over medium heat until all sugar has dissolved. Let cool and then take leaves out.
- Pour the syrup into your pitcher and mix well.
- Pour over ice to serve. Optional: Garnish with more basil leaves.
Happy Memorial Day, friends. Let us all remember the men and women who have died serving our country.
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